Target Health Blog

Beef Stroganoff with Noodles

January 6, 2020

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Target Healthy Eating
Source:

On a recent chilly evening, we gathered around this piping hot beef stroganoff, with delicious glasses of the best full-bodied cab, and thought of nothing else but good company and stimulating conversation. Worries faded, time stopped, during this memorable evening. Why not do a repeat of this, serve your guests a memorable recipe, and see where your evening takes you. ©Joyce Hays, Target Health LLC
This is not a recipe for using up leftovers, although, you could do that, I guess. This is a recipe that calls for a very good cut of beef, because the beef should be fairly undercooked. We don't eat beef that often anymore and neither do our friends and relatives. Therefore, I went all out with this beef stroganoff and used filet mignon. We were not disappointed. The outcome was unbelievably delicious. This dish is a savory one. If you want to cut down on the savory flavor, simply lessen the amount of thyme and rosemary you use. You may gasp at the number of garlic I used, however, you would never know from the flavor (unless you use garlic as much as I do), how many garlic cloves there are. Never use cooking wine. Always use a low cost real wine, for recipes that use wine. I've experimented with various noodles and pasta. What works the best for us is not the widest noodles, but the medium width noodle. Enjoy! ©Joyce Hays, Target Health LLC

Ingredients

1 and 1/2 to 2 pounds fillet mignon

2 Tablespoons extra virgin olive oil , divided

1 large onion, sliced

3 anchovies ground with mortar & pestle with 3 garlic cloves

30 fresh garlic cloves, sliced

2 stalks scallion, well chopped

1 pound mushrooms , sliced (not too thin)

3 Tablespoons unsalted butter

2 Tablespoons chickpea flour

1 cup beef broth (low sodium)

1 cup red wine (buy low cost red wine)

1 Tablespoon Dijon mustard

1 cup sour cream

1 Tablespoon fresh thyme, well chopped

1 Tablespoon fresh rosemary, well chopped

1 Tablespoon fresh parsley, well chopped

2 Pinches black pepper (to your taste)

2 Pinches chili flakes (to your taste)

Use medium wide egg noodles

Chopped chives , for garnish (optional)

This recipe, counting the noodles, serves 4 to 6 people.  The cut above is filet mignon and proved to be the very best choice, making the beef stroganoff one of the best recipes served here.  We served it with warm French baguettes & Irish butter, two salads: tiny orange tomatoes and avocado with oil, lemon, garlic; Caesar salad and a green bean side dish.  Dessert was Blueberry Betty, with or without vanilla ice cream, published in this newsletter last fall.  ©Joyce Hays, Target Health LLC

Directions

1.     Boil the wide noodles in (low sodium) beef broth, then save the beef broth for the Stroganoff recipe.

Boiling the noodles in beef broth. Will save left-over broth, to use in the gravy; starch from the noodles will add to the gravy. ©Joyce Hays, Target Health LLC

2.     Do all your chopping, slicing, grinding, cutting

I try not to use salt, whenever I can use anchovies. I grind the anchovies with a few garlic cloves and add this paste to my recipes. I hope this idea catches on. I've never seen it anywhere before. ©Joyce Hays, Target Health LLC
Chopping chives for garnish. Hope I remember to use them later. ©Joyce Hays, Target Health LLC
Chopping the rosemary, thyme and scallions (green onions). ©Joyce Hays, Target Health LLC

3.     If you want to flatten the steaks to about 1/3“ thick, use a rolling pin. Then slice into approximately 1/5“ strips. Or simply cut into strips as long or short as you like. This recipe usually has strips and not chunks of meat.

Cut the beef into strips. ©Joyce Hays, Target Health LLC

4.     Sprinkle the steak strips with pinches of pepper and chili flakes

5.     Heat 1 Tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Immediately remove onto a plate. Don't worry about raw pieces, they will be cooked again. If you bought an expensive cut of beef, all the more reason, to brown the meat quickly, then remove from heat to a plate.

6.     Add remaining 1 Tablespoon oil and repeat with remaining beef. Set aside the seared beef strips. Use the same pan for the next step.

Once the strips of beef are semi cooked (as you see above), remove them from the heat to a plate and set aside. Use the same pan for the next step. ©Joyce Hays, Target Health LLC

7.     Turn heat down to medium high. Add butter, melt. Then add onions and garlic, cook for 1 minute, while stirring, then add mushrooms.

8.     Add all chopped herbs and stir in. Save some chopped parsley for garnish later, with the chives.

9.     Cook mushrooms until golden. Scrape bottom of fry pan to get all those tasty bits off and incorporated, so the gravy becomes delicious.

First sauteed the onions, garlic, anchovy paste, then the herbs and mushrooms. Everything smells good. ©Joyce Hays, Target Health LLC

10.  Next, add flour, cook, stirring, for 1 minute.

Flour just added and being stirred into the mushroom mixture. ©Joyce Hays, Target Health LLC

11.  Add 1 cup of the beef the broth while stirring. Once incorporated, add slowly while stirring, the cup of red wine.

Broth then wine added. ©Joyce Hays, Target Health LLC

12.  Now, add sour cream and mustard, stirring until incorporated.

Sour cream added and about to be stirred into the gravy. ©Joyce Hays, Target Health LLC

13.  Bring to a simmer, then reduce heat to medium low, until it thickens. This is your gravy, so get it to the consistency you want. I would say about 3 to 5 minutes.

14.  Finally, add all the beef back in, including any juice on the plate. Simmer for 1 minute, then remove from stove immediately.

Beef is added back, just before serving. All you want to do is to warm up the meat and gravy and it cooks while it's warmed up. ©Joyce Hays, Target Health LLC

Serve over medium-width egg noodles, or pasta or rice, sprinkled with parsley and chives if desired.

Served this beef stroganoff several times over the holidays. Here the chopped chives have been sprinkled as a garnish just before serving. ©Joyce Hays, Target Health LLC
Beef Stroganoff and smooth full bodied red wine, are a pair to remember. ©Joyce Hays, Target Health LLC
A delicious meal for a cold winter evening! ©Joyce Hays, Target Health LLC
For all the evenings we served beef stroganoff, we also served either Paul Hobbs cab or Paul Hobbs pinot noir. ©Joyce Hays, Target Health LLC

Bon Appetit!

From Our Table to Yours

Have a Great Week Everyone!

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